Pea, mint and broad bean quiches

Put a refreshing twist on your menu with these delicious mini quiches, perfect for light snacking or paired with a refreshing salad in the warmer months.

30 minutes prep. time
20 minutes cooking time
Serves 12
Salads & light bites, Pies & savoury treats, Vegetarian

Cooked mini quiches on a wooden chopping board — Enjoy these mini quiche light bites in spring or summer | © National Trust/William Shaw

For the pastry

250g plain flour
125g butter
5g salt
Water to bind

For the filling

3 eggs
125ml milk
125ml double cream
5g salt
5g pepper
150g peas
150g broad beans
15g fresh mint, finely chopped

Step 1

For the pastry, place the flour and butter in a bowl and rub together until the mixture resembles fine breadcrumbs. Add the salt.

Step 2

Gradually add water until it comes together into a dough. Be careful not to work it too much as this will make the pastry tough.

Step 3

Place in a bowl, cover and leave to rest in the fridge for 30 minutes.

Step 4

Roll the pastry out to 2mm thick and using an 8cm cutter, cut out 12 rounds.

Step 5

Place a round into each hole of a muffin tray, using an offcut of the pastry to press firmly into the tray.

Step 6

For the filling, place the egg, milk and cream in a bowl, whisk together and add the seasoning.

Step 7

Split the remaining filling ingredients evenly into the pastry cases, and pour the egg mix between the 12 pastry cases.

Step 8

Place in the oven at 160°C (140°C fan/gas mark 3) for 20 minutes, until the filling is set and the pastry is crisp.

Recipes

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Recipes to make at home

Cakes and biscuits in the tea-room at Penrhyn Castle, Gwynedd, Wales

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The recipes on our website might differ from those served at the places in our care as they’re adapted for you to make at home.

Visitors in the tearoom at East Riddlesden Hall, Yorkshire

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